2/6/13

Whenever I see a recipe that calls for using pure coconut or pure ginger in it's all natural form I'm in.
I love baking with ginger, love eating it when I get sushi and love using it at home in stir fry dishes.
And ever since I finally invested in a good ginger peeler, it's been a lot easier to slice and dice it up.
Sure I used to be lazy about using fresh ginger because it was a pain to peel, but if you get a small peeler or even one that's made for ginger you'll see how much more you use fresh ginger.
And it's still one of those produce items that hasn't gone way up in price, and has a pretty good shelf life in the fridge.
When David Lebovitz made these he warned us of how addicting they were.
He wasn't kidding--these are seriously good.
Just the right amount of ginger to butter to icing ratio.
Tastes like a shortbread with a fresh, clean burst of ginger and a nice gentle caramel undertone--heavenly I tell you.
Be warned!
I followed the recipe exactly, but added in some salt and also topped them off with toasted
ginger on top.
I highly suggest adding on the toasted ginger on top, if not for the smells the toasting ginger leaves in the house.

Preheat the oven to 375ºF. Butter and/or spray up a 8 or
13-inch rectangular tart pan.

You can use a stand mixer—I mixed by hand.

In a large bowl cream the butter and sugar
until light and fluffy.

In a separate bowl, sift the flour, baking powder, salt, and
ginger.

Mix the dry ingredients into the creamed butter mixture
until well combined. Turn the dough out onto the pan and spread it out, making
sure to get into all the corners. It’s
not a sticky dough, so this part should be relatively easy.

Bake the dough for 18-20 minutes, until it’s light golden
brown or if you want really crunchy then golden brown -- I did somewhere in between.

When the dough is almost done baking, make the icing by heating
the butter and golden syrup over low heat in a small pan; add in the powdered
sugar and ginger. Keep stirring until it’s
all smooth. Take off heat.

Once the cookie dough is done baking pour the icing over the
top (I used about 3/4 of it). When
smoothing out the icing try not to let it get into the edges. You want the edges to be seen as it gives a
nice decorative appeal when it’s all cooled.

Decorate with the toasted ginger, optional.

Let this sit for at least 30 minutes to let the icing harden
up/set up.

Golden syrup is a pale treacle.[1] It is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey, and is often used as a substitute for honey by people who do not eat honey.

Molasses, or dark treacle, has a richer colour than golden syrup, and a stronger, slightly bitter flavour

Mindy I had to look it up. Going to try to find it & if can't will sub-corn syrup or lt molasses...I guess.Golden syrup is widely available across the world, made either from sugar cane or sugar beets, but in the United States, where white corn syrup is common, it is harder to find, except in Louisiana, where it often appears in Cajun cuisine.

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com